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Strawberry Lemon Blondies

A quick and crowd-pleasing tray bake that balances sweet and tart, perfect for summer picnics and potlucks.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter, melted (or 3/4 cup neutral oil)
  • 2 cups packed light brown sugar (or 1 3/4 cups for slightly less sweet)
  • 2 large eggs, room temperature (or 1/2 cup applesauce + 2 tbsp flax + 6 tbsp water for vegan)
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • 2 lemons zest of
  • 2 cups all-purpose flour (or gluten-free 1:1 flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups diced fresh strawberries (about 10–12 medium berries)
  • 1/2 cup white chocolate chips or chopped macadamia nuts (optional)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line with parchment for easy removal.
  2. Dice strawberries and toss with 1 teaspoon sugar and 1 tablespoon lemon juice; let sit for 10 minutes to macerate.
Mix Wet Ingredients
  1. In a large bowl, whisk melted butter and brown sugar until smooth and glossy.
  2. Add eggs (or vegan substitute), vanilla, lemon zest, and remaining lemon juice; mix until just combined.
Combine Dry Ingredients
  1. In a separate bowl, whisk flour, baking powder, and salt.
  2. Fold dry ingredients into wet with a spatula until just combined — do not overmix.
Add Strawberries
  1. Gently fold in the macerated strawberries and any optional mix-ins.
  2. Pour batter into prepared pan and smooth the top.
Bake
  1. Bake for 22–28 minutes, checking at 20 minutes. A toothpick inserted near the center should come out with a few moist crumbs.
Cool and Glaze
  1. Cool completely in the pan on a rack.
  2. Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice to make a thin glaze and drizzle over cooled blondies.
  3. Chill briefly to set, then slice.

Notes

For a tangy twist, substitute lemon with lime; for richer mouthfeel, fold in white chocolate chips. Store blondies in an airtight container for up to 5 days.